Jalapenopepperpie Recipes

Steps:

• grease large cookie sheet.
• put down layer of jalapenos
• top with cheddar cheese.
• pour eggs over cheese.
• bake at 350 for 25-30 minutes.
• let cool and cut into squares.
• enjoy.

Steps:

• Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
• If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
• Bake until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they're also great at room temperature.

Steps:

• Preheat oven to 275°F.
• Oil a glass pie pan and line it with the jalapeño peppers.
• Sprinkle cheese over the top; pour in the eggs.
• Bake for 45 minutes; slice and serve hot or at room temperature.
• If you want this milder, substitute canned, whole green chiles for the jalapeño peppers.

Steps:

• Preheat the oven to 350 degrees F.
• Set aside 1/4 cup of the pickled jalapenos. Chop the remaining pickled jalapenos and place in a mixing bowl. Add the cream cheese, chicken, cheese, sour cream, garlic, salt and hot sauce. Stir until thoroughly combined. Scrape into a small baking dish. Place the reserved pickled jalapenos in the center of the dip.
• Bake until warmed through and bubbly around the edges, about 25 minutes. Sprinkle the crispy jalapenos around the edge of the dip.
• Serve warm with the corn chips, carrots, celery and peppers for dipping.

Steps:

• Cut peppers in half lengthwise, and remove seeds.
• Rinse with cold water, and drain on paper towels.
• Mince peppers.
• Sprinkle half of cheese in an 11 X 7-inch pan; top with peppers and remaining cheese.
• Pour eggs over top.
• Bake at 350 degrees for 30 to 40 minutes or until lightly browned and set.
• Cool 5 to 10 minutes, and cut into squares.

Steps:

• Cut jalapenos in half and remove seeds and veins.
• (Use gloves to work with peppers).
• Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
• Secure with a toothpick.
• Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.
• Add cream cheese, most of the Cheddar cheese, and heavy cream; simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.
• Serve soup with remaining cheese. Crumble bacon on top.

Steps:

• In a mixing bowl, combine cheeses, bacon and seasonings.; mix well.
• Spoon about 2 Tbs. into each pepper half.
• Roll in bread crumbs.
• Place in a greased 15x10x1" baking pan.
• Bake, uncovered, 300 degrees for 20 minute for spicy flavor, 30 minute for med. and 40 minute for mild.
• Serve with sour cream or dressing.
• NOTES : When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. avoid touching your face. I omit the bacon in this recipe.

Steps:

• In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Slice one whole jalapeno lengthwise into slivers; slice remaining jalapeno into rounds. Set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to touch; crumble and divide into two equal parts. Set aside.
• Heat bacon grease in the same pan over medium-high heat. Saute onion and 1/2 cup chopped jalapeno in the hot grease until onion is soft and translucent, 5 to 6 minutes. Add flour and cook for 2 minutes. Stir in milk and chicken broth until well combined. Stir in Neufchatel cheese until completely melted. Season with salt and pepper. Turn off heat and stir in 1/2 cup pepper Jack cheese and 1/2 cup sharp Cheddar cheese until melted. Add pasta, chicken, and 1/2 of the bacon.
• Pour 1/2 of the pasta mixture into the prepared dish and top with jalapeno slivers. Add remaining pasta mixture and top with remaining pepper Jack and sharp Cheddar cheese.
• Bake, covered, in the preheated oven for 30 minutes. Remove cover and add jalapeno slices and remaining bacon. Bake for an additional 10 minutes.

Steps:

• Cut jalapeno peppers in half lengthwise; remove seeds and membranes. Rinse. (Be sure to wear latex kitchen gloves when seeding peppers.).
• Place one heaping teaspoon of cream cheese on each pepper half. Place peppers on baking sheet; lined with alumninum foil. Sprinkle with bacon and cheddar cheese.
• Bake at 350 degrees for 20-25 minutes. Serve immediately.

Steps:

• Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
• Microwave on High until hot, about 3 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain.
• Stir bacon, cream cheese, mayonnaise, Cheddar cheese, mozzarella cheese, green onion, and jalapeno peppers together in a bowl; spread into a 9-inch round baking dish.
• Mix crackers, Parmesan cheese, and butter together in a bowl; spread over the top of the cream cheese mixture.
• Bake in preheated oven until bubbly, 20 to 30 minutes.

Steps:

• Preheat oven to 350 degrees.
• Combine seasoning mix ingredients.
• Toast cornmeal in skillet over high heat until just golden brown.
• Turn cornmeal into medium bowl and add baking powder, brown sugar, and 4 teaspoons seasoning mix. Combine thoroughly.
• Heat milk with 2 1/2 tablespoons butter in small saucepan over high heat until milk just comes to a boil and the butter is melted.
• Whisk the milk into cornmeal mixture with a wire whisk. Add hot water and whisk until thick and smooth. Set aside.
• Melt the remaining 2 tablespoons of butter in skillet over high heat. When the butter sizzles, add onions, jalapenos, and 1 1/2 teaspoons seasoning mix. Cook until onions are lightly browned, about 3-4 minutes.
• Heat the oil in an ovenproof skillet until very hot but not smoking., Stir in the cornmeal mixture. As soon as it sizzles, remove from heat and allow to sit 1 minute.
• Spread onion and peppers on top of the cornmeal mixture.
• Beat eggs in a medium bowl with remaining seasoning mix until frothy. Pour over onion and peppers.
• Sprinkle grated cheese over top.
• Bake for 30-35 minutes.
• Let cool for a few minutes and serve with sour cream.

Steps:

• bake frozen pie crust as directed, let cool slightly.
• pre-heat oven to 425.
• mix cheeses together in large bowl, add chopped jalapeno's.
• put mixture into baked pie crust.
• beat eggs together until well blended.
• slowly pour eggs over cheese.
• bake until golden brown 15-20 minutes.
• let set slightly before cutting into small slices.